Gulls' Eggs. Get Them NOW

Gordo some of his favourite food and a rude chef

GORDO met Marco Pierre-White at the opening of one of that great chef’s franchises in Liverpool, a spin-off from his excellent Yew Tree Inn down south. The Fat One had been to a pal’s funeral in Southampton and called in on the way back for lunch.

Marco invited him to Wheelers in London for gulls eggs. These, readers are only available for three to four weeks a year and are served hard-boiled with celery salt.

Bloody fabulous, particularly with champagne or, indeed, a very good, creamy white Burgundy. A Chevalier-Montrachet with a little age on it would be a good one.

Gordo then gave one of MPW’s restaurants a good kicking having had a shocker over in Chester - click here. Gordo awoke the following Sunday to find a message left on his phone at two am by, possibly, his pal, or more realistically his ex-pal.

“F*ck off you fat c*nt.”

I quote.

They haven’t spoken since.

If you ever get the chance to try a gull’s egg, however, you should.

Char babyGordo had a couple yesterday at the Mark Addy, where the hard-man chef Robert Owen Brown had a few in the pantry. They were fab. A grilled Arctic Char, quite small and sweet, served with new potatoes and herb butter, made for a tricky little lunch along with a glass of Lallier champagne. Shared with the delightful Margaret Hope.

Apparently there are moves afoot to ban the ‘taking’ of gulls eggs, a little weird considering how evil the bad-tempered yellow-eyed sods are. Bird thugs in Gordo’s mind.

So if you want something a little unusual in the next seven days or so, give the Mark Addy a try. Phone and check first, Gordo’s on his way over for another four this afternoon. He loves cracking the shells and smiling while thinking of the bad tempered yellow-eyed sods sqawking furiously.